Mineral Oil Vacuum Distillation Method for Nitrosamines in Fried Bacon, with Thermal Energy Analyzer: Collaborative Study

Greenfield, Earl L; Smith, Wertice J; Malanoski, Anthony J; Benson, Mabry; Fiddler, Walter; Grabber, M; Herring, H. K.; Hill, K. R.; Legette, L; Meyer, Klas; Robach, M. C.; Wolfe, M.F.

doi:10.1093/jaoac/65.6.1319

Cited by 4 publications

(3 citation statements)

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“…Volatile N‐ nitrosamines can be extracted from foods with solvents or by distillation and determined by gas chromatography/mass spectroscopy (GC‐MS). Distillation can be based on vacuum (Sen & Seaman, 1981; Song & Hu, 1988; Sen et al , 1996), steam (Sen et al , 1997), or mineral oil (Greenfield et al , 1982a, b) techniques. In each case the distillate is collected in a trap or a succession of traps cooled with ice, dry ice, or liquid nitrogen and the N ‐nitrosamines are extracted into a low‐boiling solvent, invariably dichloromethane (DCM).…”

Section: Methodsmentioning

confidence: 99%

The determination of N-nitrosamines in food

Crews

2010

Quality Assurance and Safety of Crops &Amp; Foods

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Introduction N‐nitrosamines are formed in food as a result of natural chemical interactions, but mainly through food processing activity. Most are potent carcinogens and their determination is therefore of considerable importance. They exist in various chemical forms and have been measured by colorimetric and spectroscopic methods following gas or liquid chromatography or as a total N‐nitroso group by measurement of chemically released nitric oxide. Objectives To provide an overview of the available methods for the analysis of N‐nitrosamines in food that includes recently developments. Methods The literature was reviewed from the discovery of the N‐nitrosamine problem and the introduction on the N‐nitroso‐specific detector. Results The evaluation shows that analytical detection methods for volatile N‐nitrosamines in food have changed little since the introduction on the N‐nitroso‐specific detector and that research into the occurrence and formation of both non‐volatile N‐nitrosamines and the apparent total N‐nitroso content (ATNC) have declined. Methods for measuring the apparent total N‐nitroso content have not been improved significantly in recent years. Conclusion Modern sample extraction techniques and mass spectrometric methods for the volatile N‐nitrosamines have been applied more extensively to water analysis and offer a good opportunity to improve the determination of these carcinogens in food and make the analysis more widely available. Developments in liquid chromatography‐mass spectrometry should provide an avenue for renewed interest in non‐volatile N‐nitrosamines, and could help with the identification of novel compounds whose presence is suggested by the high apparent total N‐nitroso content of some foods.

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Section: Methodsmentioning

confidence: 99%

The determination of N-nitrosamines in food

Crews

2010

Quality Assurance and Safety of Crops &Amp; Foods

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“…The determination of nitrosamines in food and water samples has been carried out by different analytical methods, including colorimetry [10,11], capillary electro-chromatography [12], micellar electrokinetic capillary chromatography [13], gas chromatography with flame ionization detection, nitrogen phosphorous detection, thermal energy detection, nitrogen chemiluminescence detection [14][15][16][17], and mass spectrometry detection [18][19][20], high-performance liquid chromatography with thermal energy analyzer, mass spectrometry and fluorescence detection [21,22]. The extraction of the nitrosamine from the complex food matrices and the cleanup of the extract have been the critical points of the sample preparation step, and several approaches are documented in the literatures, including distillation (steam or vacuum) [23][24][25], solvent extraction, [26] solid-phase extraction [27], solid-phase micro-extraction (SPME) [28], and supercritical fluid extraction [29].…”

Section: Introductionmentioning

confidence: 99%

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

Al-Kaseem¹,

Al-Assaf²,

Karabet³

2013

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A new methodology for extraction, pre-concentration and analysis of volatile nitrosamines in meat-derived products was developed and compared with conventional methods (Distillation and two-step solid-phase extraction). The samples (canned sausages, cured meat, luncheon and smoked meat) were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, then the nitrosamines were pre-concentrated using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample and gas chromatography with mass spectrometry detection was used as the confirmation technique. The newly invented autoclaving method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranged from 0.077 to 0.18 ppb and quantitation limits were from 0.26 to 0.6 ppb for all nitrosamines, and found to be superior to the conventional ones, yielding approximately about 10%-20% increasing in the recovery compared with the mean recovery obtained when applying conventional methods.

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“…The determination of nitrosamines in food and water samples has been carried out by different analytical methods [12], including colorimetry [13], capillary electro-chromatography [14], micellar electro-kinetic capillary chromatography [15], gas chromatography with flame ionization detection, nitrogen phosphorous detection, thermal energy detection, nitrogen chemiluminescence detection [16][17][18][19], mass spectrometry detection [20][21][22], high-performance liquid chromatography with thermal energy analyzer, mass spectrometry and fluorescence detection [23,24]. The extraction of the nitrosamine from the complex food matrices and the cleanup of the extract have been the critical points of the sample preparation step, and several approaches are documented in the literatures, including distillation (steam or vacuum) [25][26][27], solvent extraction [28], solid-phase extraction [29], solid-phase micro-extraction (SPME) [30] and supercritical fluid extraction [31].…”

Section: Introductionmentioning

confidence: 99%

Determination of Seven Volatile N-Nitrosamines in Fast Food

Al-Kaseem¹,

Al-Assaf²,

Karabeet³

2014

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In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 µg/kg.

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Mineral Oil Vacuum Distillation Method for Nitrosamines in Fried Bacon, with Thermal Energy Analyzer: Collaborative Study

Cited by 4 publications

References 0 publications

The determination of N-nitrosamines in food

The determination of N-nitrosamines in food

Rapid and Simple Extraction Method for Volatile N-Nitrosamines in Meat Products

Determination of Seven Volatile N-Nitrosamines in Fast Food

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